Savory Turkey Stuffing Muffins: Perfect Holiday Bites

Turkey Stuffing Muffins are, in my opinion, a true revelation for anyone who cherishes the heartwarming flavors of a traditional holiday meal but appreciates a touch of modern convenience. I imagine the quintessential taste of savory, herb-infused stuffing, baked to golden-brown perfection in charming individual portions. This ingenious twist on a beloved classic transforms the sometimes-messy side dish into an elegant, easy-to-serve delight that I know your guests will adore.

For centuries, stuffing, or dressing as it’s often called, has held a revered place at festive tables, acting as the ultimate comforting companion to roasted turkey and other celebratory roasts. It embodies the essence of togetherness and culinary tradition, and I find its history fascinating. However, I’ve always noticed that scooping it out can sometimes lead to a less-than-perfect presentation. That’s precisely where these Turkey Stuffing Muffins truly shine for me!

I believe people absolutely adore this dish because it delivers all the familiar, aromatic flavors and satisfying textures – the crispy edges, the wonderfully moist interior, the perfect balance of herbs and savory goodness – but with an unparalleled ease of serving and portion control. Each muffin is a neat, delicious package, ensuring every guest gets a delightful, consistent bite. It’s not just a side; I find it’s a conversation starter, making your holiday feast or any meal feel extra special without the extra fuss.

this Recipe

Ingredients:

• For the Stuffing Base:
  • 12 cups (approximately 1.5 lbs) day-old bread, cut into 1/2 to 3/4-inch cubes (sourdough, brioche, or a good quality white bread works wonderfully)
  • 1/2 cup (1 stick) unsalted butter
  • 2 large yellow onions, finely diced
  • 4 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme leaves)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon poultry seasoning
• For the Turkey and Binding:
  • 3 cups cooked turkey, shredded or diced into small pieces (perfect for using up Thanksgiving or holiday leftovers!)
  • 2 large eggs, lightly beaten
  • 1 1/2 to 2 cups low-sodium chicken or turkey broth, warmed (you might need a little more or less depending on your bread)
  • 1/2 cup fresh parsley, chopped, for mixing in and optional garnish
• Optional Add-ins for Flavor and Texture:
  • 1/2 cup dried cranberries or chopped dried apricots
  • 1/2 cup chopped pecans or walnuts
  • 1 small apple (such as Granny Smith or Honeycrisp), finely diced
  • Zest of 1 orange (for a bright, unexpected twist)
• Equipment:
  • 2 standard 12-cup muffin tins
  • Non-stick cooking spray or additional butter for greasing

Preparing Your Workspace and Ingredients for Turkey Stuffing Muffins

1. Preheat the Oven and Prepare Muffin Tins: Begin by preheating your oven to a comforting 375°F (190°C). This ensures that when your beautiful “Turkey Stuffing Muffins” are ready to go in, the oven is at the optimal temperature for even baking and a perfectly golden crust. While the oven warms up, take out your two standard 12-cup muffin tins. Generously grease each cup with non-stick cooking spray or, if you prefer, a thin layer of melted butter. Ensuring thorough greasing is key to preventing your delicious muffins from sticking, making for easy removal and a much more pleasant baking experience. I always make sure to get into every nook and cranny of the muffin cups, as nothing is more frustrating than a muffin that won’t release cleanly.
2. Prepare the Bread Cubes: The foundation of any great stuffing is the bread. For these “Turkey Stuffing Muffins,” we want day-old bread because it has less moisture, allowing it to better absorb the flavorful liquids without becoming mushy. If your bread isn’t day-old, you can quickly dry it out by spreading the cubes on a baking sheet and toasting them in the preheated oven for about 10-15 minutes, stirring occasionally, until lightly crisp. Just be sure to let them cool completely before proceeding. Place all 12 cups of your prepared bread cubes into your largest mixing bowl. This bowl needs to be capacious enough to handle all the ingredients later, so don’t skimp on size!
3. Mise en Place the Aromatics and Herbs: Now is the time for a true chef’s ritual – your mise en place. Finely dice your two large yellow onions and four stalks of celery. The key here is “finely diced” because we want these vegetables to meld seamlessly into the stuffing rather than standing out as chunky pieces. Mince your four cloves of garlic. Chop your fresh sage and thyme, or measure out your dried herbs. Having everything prepped and ready to go before you start cooking the aromatics will make the process much smoother and ensure nothing burns while you’re scrambling to chop. I find that the aroma of fresh sage and thyme really elevates these “Turkey Stuffing Muffins,” so if you have fresh, definitely use it!
4. Prepare the Turkey: If you’re using leftover turkey, shred it or dice it into small, manageable pieces. Aim for about 3 cups. If you don’t have leftovers, a rotisserie chicken or freshly cooked turkey breast will work just as well. The smaller the pieces, the more evenly they’ll distribute throughout the muffins, ensuring every bite of your “Turkey Stuffing Muffins” has a bit of that savory turkey goodness.
5. Whisk Eggs and Warm Broth: In a separate medium bowl, lightly beat your two large eggs. Then, gently warm 1 1/2 to 2 cups of low-sodium chicken or turkey broth. You can do this in the microwave for 30-60 seconds or in a small saucepan over low heat. Warm broth helps the bread absorb the liquid more efficiently and ensures an even consistency in the final mixture. Set both aside.

Crafting the Flavorful Stuffing Base

6. Sauté the Aromatics: In a large skillet or Dutch oven, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Once the butter is shimmering, add your finely diced onions and celery. Sauté these vegetables gently for about 8-10 minutes, stirring occasionally, until they become translucent and tender. This slow sautéing process is crucial for developing a deep, sweet flavor profile that forms the backbone of these delicious “Turkey Stuffing Muffins.” You’ll notice the kitchen filling with a wonderful aroma as they soften – that’s the magic beginning to happen!
7. Infuse with Garlic and Herbs: Once the onions and celery are soft, add your minced garlic, chopped fresh sage (or dried rubbed sage), and chopped fresh thyme (or dried thyme leaves) to the skillet. Continue to cook for another 1-2 minutes, stirring constantly. Be careful not to let the garlic burn, as this can impart a bitter taste. At this stage, the aromatic herbs will release their essential oils, mingling with the sweet vegetables and butter to create an incredibly inviting fragrance. This fragrant blend is what will truly make your “Turkey Stuffing Muffins” sing with classic holiday flavors.
8. Combine with Bread Cubes and Season: Carefully transfer the hot, aromatic vegetable mixture from the skillet directly over the bread cubes in your large mixing bowl. Using a sturdy spatula or your clean hands, gently toss the bread cubes with the buttery vegetable mixture, ensuring every piece of bread gets a coating of that flavorful goodness. Next, sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of poultry seasoning. These seasonings are critical for achieving that quintessential stuffing flavor. Toss again to distribute the seasonings evenly.
9. Consider Optional Add-ins: If you’re feeling adventurous and want to elevate your “Turkey Stuffing Muffins” even further, now is the perfect time to incorporate any of your chosen optional add-ins. Gently fold in 1/2 cup of dried cranberries (which add a lovely tart sweetness and chewiness), 1/2 cup of chopped pecans or walnuts (for a satisfying crunch and nutty depth), 1 finely diced apple (introducing a subtle sweetness and moisture), or the bright zest of one orange. Each of these additions brings its own unique dimension to the flavor and texture profile, making your “Turkey Stuffing Muffins” truly special and memorable.

Bringing in the Turkey and Binding It All Together

10. Add the Cooked Turkey: Now it’s time to introduce the star protein of our “Turkey Stuffing Muffins” – your 3 cups of cooked, shredded or diced turkey. Distribute the turkey evenly over the bread and vegetable mixture. The goal is to have turkey in every bite, so don’t just dump it in one spot. Gently fold it into the mixture with your spatula or hands. This step is what transforms a simple stuffing into a hearty, main-course-worthy muffin, making these perfect for using up holiday leftovers or creating a themed meal.
11. Introduce the Wet Binding Mixture: Pour the lightly beaten eggs and the warm broth over the entire bread, vegetable, and turkey mixture. This is where the magic of binding happens! The eggs will act as a glue, helping the muffins hold their shape, while the broth will provide the necessary moisture to prevent dryness and infuse the bread with even more savory flavor.
12. Mix Gently for Optimal Moisture: Using your clean hands or a large spatula, gently but thoroughly mix all the ingredients together. The key here is to mix until all the bread cubes are moistened, but without over-mixing, which can lead to a dense, pasty texture. You’re aiming for a consistency that is moist but not soggy, where the bread has absorbed the liquids but still retains a bit of its structural integrity. If the mixture seems too dry, add a little more warmed broth, a tablespoon at a time, until it reaches the desired consistency. Conversely, if it feels too wet, you can carefully add a few more dry bread crumbs or even a tablespoon of all-purpose flour to help absorb excess moisture. I always trust my instincts here; the mixture should feel pliable and cohesive, ready to be pressed into a muffin tin. This careful balance of moisture is paramount for perfect “Turkey Stuffing Muffins.”
13. Rest the Mixture (Optional, but Recommended): For best results, especially if time allows, let the stuffing mixture rest for about 10-15 minutes. This brief resting period allows the bread to fully absorb all the liquids and flavors, resulting in a more uniformly moist and flavorful muffin. It’s a small step that makes a noticeable difference in the final texture of your “Turkey Stuffing Muffins.”

Assembling and Baking Your Turkey Stuffing Muffins

14. Fill the Muffin Tins: Now for the fun part – assembling your “Turkey Stuffing Muffins”! Using a large spoon or an ice cream scoop, generously fill each prepared muffin cup with the stuffing mixture. Don’t be shy; you want to mound the mixture slightly above the rim of each cup, as they will settle a bit during baking. Gently press the stuffing down into each cup to ensure they are packed firmly but not overly compressed. This firm packing helps the muffins hold their shape beautifully and creates a satisfyingly dense yet tender texture. Ensure an even distribution across all muffin cups for consistent baking.
15. Bake to Golden Perfection: Place the muffin tins into your preheated 375°F (190°C) oven. Bake for 25-35 minutes, or until the “Turkey Stuffing Muffins” are beautifully golden brown on top, firm to the touch, and heated through. The baking time can vary slightly depending on your oven and the exact moisture content of your stuffing, so keep an eye on them. For an extra crisp top, some bakers like to finish with a quick broiler session for 1-2 minutes, but watch them carefully to prevent burning! The aroma wafting from your kitchen will be absolutely irresistible, a clear sign that deliciousness is on its way.
16. Check for Doneness: To ensure your “Turkey Stuffing Muffins” are perfectly cooked, you can insert a thin skewer or knife into the center of one. It should come out clean, and the internal temperature, if you’re using a meat thermometer, should reach at least 165°F (74°C). The tops should be gloriously golden and slightly crisp, offering a delightful textural contrast to the moist interior.
17. Cool and Serve: Once baked, remove the muffin tins from the oven. Allow the “Turkey Stuffing Muffins” to cool in the tins for about 5-10 minutes. This crucial resting period allows them to firm up slightly, making them much easier to remove without breaking apart. After resting, carefully run a knife around the edges of each muffin to loosen them, then gently transfer them to a wire rack to cool for another few minutes.
18. Garnish and Enjoy Your Turkey Stuffing Muffins: These individual “Turkey Stuffing Muffins” are best served warm, offering that comforting, savory flavor that everyone loves. For an extra touch of freshness and visual appeal, you can sprinkle a little extra chopped fresh parsley over the tops before serving. They make a fantastic side dish for any holiday meal, a perfect accompaniment to roasted chicken or pork, or even a delightful standalone snack. You could even drizzle them with a little extra warmed gravy for an ultimate indulgence. They are also incredibly convenient for portion control and for serving at gatherings. Each bite is a harmonious blend of savory turkey, aromatic herbs, and perfectly moist bread, making these “Turkey Stuffing Muffins” an absolute crowd-pleaser!

Conclusion:

And there you have it! We’ve journeyed through the creation of a truly remarkable dish that I genuinely believe will revolutionize your holiday table, or indeed, any gathering where comfort food is a cherished guest. These magnificent individual portions aren’t just a side dish; they’re a statement, a thoughtful culinary innovation that brings both elegance and unparalleled flavor to your plate. I’m talking about something so special, so utterly irresistible, that once you try it, you’ll wonder how you ever managed without it. The convenience alone is a game-changer, transforming what can often be a messy, scooped affair into perfectly formed, golden-brown marvels that hold their shape beautifully.

Why are these Turkey Stuffing Muffins an absolute must-try? For starters, the taste is simply divine. Imagine the rich, savory notes of perfectly seasoned stuffing, crisp on the outside, wonderfully moist and tender on the inside, infused with the subtle yet distinct essence of turkey broth and fresh herbs. Each bite delivers that quintessential comforting flavor we all adore, but in a delightful, individual package. They’re fantastic for portion control, ensuring everyone gets a fair share of that coveted crispy edge, and they make serving a breeze. No more fighting over the corner pieces! Plus, for those of us who appreciate a little less fuss in the kitchen, these can often be made ahead, freeing up precious time on busy cooking days. Their versatility makes them a star on any menu.

But the magic doesn’t stop there. The beauty of this recipe lies in its adaptability. While they shine as a perfect accompaniment to a traditional holiday feast – think Thanksgiving turkey, Christmas ham, or a succulent roasted chicken – don’t limit their potential! I’ve served these at casual Sunday brunches alongside scrambled eggs and crispy bacon, and they were an absolute hit. They make a fantastic, hearty side dish for a simple weeknight roast pork loin, soaking up all those delicious pan juices. For a more sophisticated touch, try serving them as an elegant appetizer at your next dinner party; you can even bake them in mini muffin tins for a bite-sized treat. And let’s not forget the power of a good sauce! A dollop of homemade cranberry sauce provides a tart contrast, while a rich, velvety gravy poured over the top elevates them to another level entirely. Don’t be afraid to experiment!

Speaking of variations, this recipe is a canvas for your creativity. Feel free to incorporate your favorite stuffing additions. Fancy some smoky flavor? Sautéed sausage or crumbled bacon can be folded into the mix. For a touch of sweetness and texture, diced apples, dried cranberries, or toasted pecans are wonderful additions. Mushroom lovers might enjoy some finely chopped, sautéed mushrooms, while a handful of roasted chestnuts can add an extra layer of festive elegance. Don’t be shy with your herbs either; a sprig of fresh rosemary, a dash of marjoram, or even a hint of thyme can deepen the aromatic profile. For a cheesy twist, a sprinkle of Parmesan or Gruyere cheese mixed into the stuffing or on top during the last few minutes of baking creates a beautiful golden crust. You could even swap out the bread base – cornbread stuffing muffins offer a delightful sweetness, while sourdough brings a lovely tang. For a gluten-free option, simply use your favorite gluten-free bread. The possibilities are truly endless, and that’s what makes cooking so much fun!

I truly encourage you to give this recipe a try. It’s more than just a dish; it’s an experience waiting to unfold in your kitchen. You deserve to taste the incredible difference that these individual portions make. The aroma that will fill your home as they bake is reason enough, but the sheer delight on the faces of your family and friends when they taste these will be your ultimate reward. So, gather your ingredients, follow my steps, and prepare to impress everyone (including yourself!). Once you’ve whipped up a batch of these glorious individual stuffing delights, I would absolutely love to hear about your experience. Did you add any unique twists? What did you serve them with? Drop a comment below or share your creations on social media. Your culinary adventures inspire me, and I can’t wait to see what amazing things you create!

FAQs

Can I prepare Turkey Stuffing Muffins ahead of time?

Absolutely! This is one of their greatest advantages, especially during busy holiday seasons. You can assemble the entire stuffing mixture, press it into the muffin tins, and then cover and refrigerate for up to 24 hours before baking. Just bring them to room temperature for about 20-30 minutes before popping them into the oven to ensure even cooking. Some even prefer to bake them entirely ahead of time and reheat, which works beautifully!

What’s the best way to reheat leftover Turkey Stuffing Muffins?

Reheating is super easy! For best results, I recommend placing them on a baking sheet and warming them in a preheated oven at 300-325°F (150-160°C) for about 10-15 minutes, or until heated through. This method helps maintain their crispy exterior. If you’re in a hurry, you can microwave them for 30-60 seconds, but they might lose a little bit of their crispness.

Can I freeze Turkey Stuffing Muffins?

Yes, you certainly can! Freezing is a fantastic option for meal prep or enjoying these delicious morsels long after your initial feast. Once baked and completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container. They’ll keep well for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat as directed above.

What kind of bread is best for these stuffing muffins?

While I generally recommend a good quality day-old white bread, challah, or French bread for its sturdy texture and ability to absorb moisture without becoming soggy, you have a lot of flexibility! Sourdough offers a nice tang, cornbread provides a sweeter, crumbly texture, and even brioche can be used for a richer, more indulgent muffin. The key is to use slightly stale bread, as fresh bread tends to be too soft and can lead to a dense, gummy stuffing. If your bread is fresh, simply cube it and dry it out in a low oven for 10-15 minutes.

Why are my Turkey Stuffing Muffins soggy or dry?

If your stuffing muffins turn out soggy, it’s often due to too much liquid or not enough bread, or perhaps not drying out your bread enough initially. Ensure your bread is slightly stale and your liquid-to-bread ratio is balanced. If they’re too dry, you likely didn’t add enough liquid. Stuffing mixture should be moist but not soaking wet before baking. You want it to hold together when squeezed gently. Don’t be afraid to add a little extra broth, a tablespoon at a time, until it reaches the right consistency before baking.

Savory Turkey Stuffing Muffins: Perfect Holiday Bites

Repurpose your holiday leftovers with these delicious Turkey & Stuffing Muffins! Tender roasted turkey and savory stuffing are mixed with an egg to bind, then baked into golden-brown muffins. Crispy on the outside and tender on the inside, they are perfect for holiday meals, cozy nights, or brunch. Easy to prepare and packed with flavor, these individual portions make serving a breeze and are sure to be a crowd-pleaser.

Prep Time
40 Minutes

Cook Time
45 Minutes

Total Time
25 Minutes

Servings
24 muffins

Ingredients

• 12 cups (1.5 lbs) day-old bread, cut into 1/2 to 3/4-inch cubes (sourdough, brioche, or white bread)
• 1/2 cup (1 stick) unsalted butter
• 2 large yellow onions, finely diced
• 4 stalks celery, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme leaves)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon poultry seasoning
• 3 cups cooked turkey, shredded or diced into small pieces
• 2 large eggs, lightly beaten
• 1 1/2 to 2 cups low-sodium chicken or turkey broth, warmed
• 1/2 cup fresh parsley, chopped
• Optional: 1/2 cup dried cranberries or chopped dried apricots
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: 1 small apple, finely diced
• Optional: Zest of 1 orange

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Generously grease two standard 12-cup muffin tins with non-stick cooking spray or melted butter.
2. Step 2
   {‘@type’: ‘HowToStep’, ‘name’: ‘Prepare Bread & Turkey’, ‘text’: “Place 12 cups of day-old bread cubes into your largest mixing bowl. If bread isn’t day-old, toast cubes on a baking sheet at 375°F for 10-15 minutes, then cool. Shred or dice 3 cups of cooked turkey into small pieces.”}
3. Step 3
   In a large skillet, melt 1/2 cup butter over medium heat. Add finely diced onions and celery; sauté for 8-10 minutes until translucent and tender. Add minced garlic, chopped fresh sage (or dried), and chopped fresh thyme (or dried); cook for another 1-2 minutes, stirring constantly.
4. Step 4
   Transfer the hot vegetable mixture from the skillet directly over the bread cubes in the mixing bowl. Gently toss. Sprinkle in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon poultry seasoning. Toss again to distribute seasonings evenly.
5. Step 5
   Distribute the cooked turkey evenly over the bread and vegetable mixture. Gently fold in any chosen optional add-ins: dried cranberries/apricots, chopped pecans/walnuts, diced apple, or orange zest.
6. Step 6
   In a separate medium bowl, lightly beat 2 large eggs. Gently warm 1 1/2 to 2 cups of low-sodium chicken or turkey broth. Pour the beaten eggs and warmed broth over the entire mixture.
7. Step 7
   Gently but thoroughly mix all ingredients until all bread cubes are moistened but not soggy. Add more broth if too dry, or a little dry bread crumbs/flour if too wet. (Optional: let mixture rest for 10-15 minutes for best results).
8. Step 8
   Generously fill each prepared muffin cup with the stuffing mixture, mounding slightly above the rim. Press the mixture down firmly into each cup to ensure they hold their shape.
9. Step 9
   Bake for 25-35 minutes, or until muffins are beautifully golden brown on top, firm to the touch, and heated through (internal temperature of 165°F/74°C).
10. Step 10
    Remove muffin tins from the oven. Allow muffins to cool in the tins for 5-10 minutes. Carefully run a knife around the edges to loosen, then transfer to a wire rack to cool for a few more minutes. Serve warm, optionally garnished with fresh parsley or drizzled with warm gravy.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.